Looking for a festive-flavoured dinner for your mid-week whip-ups or a relaxed pre-Christmas get-together? This cheesy parsnip gnocchi gratin brings just the right amount of seasonal flair. Sweet roasted roots folded through molten cheese, finished with a golden panettone crumb for a touch of surprise.
It’s humble, nostalgic, and quietly decadent — the kind of main or side that feels special without trying too hard. Perfect for those evenings when friends gather, the plates are warm, and you want something festive that’s anything but predictable.
Serves: 6
Ingredients:
For the gnocchi:
- 600g parsnips, peeled and sliced into thin half-moons
- 500g good-quality fresh gnocchi (store-bought)
- 20g butter
- 1 small onion, finely sliced
- 1 garlic clove, crushed
- Small bunch sage
- 200ml double cream
- 100ml whole milk
- 1 tsp Dijon mustard
- 100g mature cheddar, grated
- 80g Gruyère or Comté, grated
- 40g Parmesan, finely grated (plus a little extra for the top)
- ¼ tsp grated nutmeg
- Sea salt & black pepper
For the panettone crumb:
- 60g panettone, torn into fine crumbs
- 20g butter
- 1 small sprig rosemary, finely chopped
- 25g Parmesan, finely grated
Method:
- Preheat the oven to 190°C (fan 170°C) and butter a medium-sized gratin dish.
- Bring a large pan of salted water to the boil. Add the sliced parsnips and simmer for 5–6 minutes, until tender. Lift out with a slotted spoon and set aside.
- In the same water, add the gnocchi and cook just until they float — about 2 minutes. Drain and set aside.
- In a saucepan, melt the butter and sauté the onion gently for 8–10 minutes, until soft and translucent. Add the garlic and sage and cook for 1 minute more.
- Stir in the cream, milk, mustard, nutmeg, and cheeses (reserving a little cheddar and Gruyère for the top). Warm until melted into a velvety sauce. Season well. Remove the sage.
- Melt the butter in a small frying pan. Add the panettone and rosemary, toasting gently for 2–3 minutes until golden and fragrant. Stir through the Parmesan.
- Combine the gnocchi and parsnips in the dish. Pour over the cheese sauce, stir gently to coat, and scatter the reserved cheese on top. Spoon over the panettone crumb.
- Bake for 25–30 minutes, until golden, bubbling, and crisp on top. Allow to rest for 5 minutes before serving.
